保加利亚乳杆菌G6高产胞外多糖影响因素研究  

Research on the influence factors of high yield extracellular polysaccharide of Lactobacillus bulgaricus G6

作　　者：刘芳[1] 黄丹[1] 陈永贵[1] 樊江[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国乳品工业》2014年第2期13-17,共5页China Dairy Industry

基　　金：四川省自贡市重点科技计划项目(2011N067);四川理工学院大学生创新基金资助项目(cx20120412)

摘　　要：研究保加利亚乳杆菌G6高产胞外多糖的影响因素。通过改变其营养基质和发酵条件,采用单因素试验和正交试验,确定出保加利亚乳杆菌G6高产胞外多糖的最佳工艺条件。结果表明:葡萄糖、蛋白胨和磷酸氢二钾为保加利亚乳杆菌G6高产胞外多糖的最适碳源、氮源和磷酸盐,当其质量浓度分别为30,10,3.0 g/L,而初始pH值为5.5,发酵温度为34℃,发酵时间36 h时,该菌株胞外多糖合成量为425.7 mg/L,比优化前提高了36.57%。验证实验结果表明,此工艺条件具有合理性和稳定性,并可为高产胞外多糖乳酸菌的开发和应用提供理论依据。Research on the influence factors of high yield extracellular polysaccharide （EPS） of Lactobacillus bulgaricus G6. The optimum process conditions of high yield EPS of Lactobacillus bulgaricus G6 was determined by Changing its nutrient medium and fermentation conditions, using the single factor experiment and orthogonal experiment. The experimental results showed that the glucose, peptone and K2HPO4 were the optimum carbon source, nitrogen source and phosphate of high yield EPS of Lactobacillus bulgaricus G6, its EPS synthesis was 425.7 mg/L on the condition of the content of glucose, peptone and K2HPO4 was 30 g/L, 10 g/L, 3.0 g/L and the initial pH 5.5, fermentation temperature 34℃ and the fermentation time 36 hours, which had increased by 36.57%. The three tests showed that the process had rationality and stability. The experiment can offer theoretical basis to the exploitation and application of high yield EPS of lactic acid bacteria.

关 键 词：保加利亚乳杆菌G6 胞外多糖 影响因素 营养基质 发酵条件 

分 类 号：Q93-33[生物学—微生物学]